Halibut

Hey, Chuck! We just got done with the Moose Pass Summer Soltice Fest. Right in the middle of it we had a Forest Service proscribed burn go out of control. Our house was nearest the danger, and we had to pack up and prepare for evacuation. Did you read about it? Anyway, attendance wasn't real good, so I finally got some halibut this year! Delicious! All they do is throw it on a huge grill and then cut off portions. They actually put BBQ sauce on it. Here is mine...and it's been judged the best by the best! (Not to brag...ha ha) I use Precious, my gas grill. Alaskans don't have much for the barndoor halibut, instead preferring the "chickens"; the ones under 30 lbs. Anyway, make the following (this is great on salmon, too.) 1 stick of real butter, softened, 1 tbs. lemon juice, and 1 tbs. worcestershire sauce. Smear a piece of H/D foil with some and lay the butt on top. Smear the top with the butter heavily, and then sprinkle on some smoked salt. Fold the foil, just enough to catch the juices. Leave partway open. Put a pan of wood chips in the back of the Q and put the halibut in front. Cook indirect with the lid down until just barely done. Undercook, as residual heat will finish it. Die from pleasure! And don't forget about the best part of the halibut...the cheeks! I have 50 lbs. shatter-packed in the freezer now.

I wish the Moose Pass website had pictures. We live in the lower part of Moose Pass; a place called Crown Point. Our 6 acres is at the confluence of Trail River and Kenai Lake. Critters everywhere!

http://www.dced.state.ak.us/mra/Photos/Moose_Pa_Photos.htm

A few photos of the country...

Hi Andi , I got two Halibut last week . One 28# and a 20# . I want to smoke some now . From our converstions last year I have come to the conclusion I do like kipped fish . I am looking for a tastey brine . So do I use a dry or wet brine ? How long to brine and how long to smoke ? Apple wood or ? Thank you in advance . dawhale , Valencia , Ca.